Greek-Style Kale & Mushroom Strudel

Crispy, flaky layers of phyllo dough are stuffed with a hearty, vegetable-rich filling and feta. Impressively, this recipe folds in an entire bunch of tender kale, making it a great way to sneak in an extra serving of vegetables any time of day.

Preparation

1. To a nonstick sauté pan on medium, add 1/3 cup water. When water begins to steam, add kale. Sauté until very well wilted, 3 to 4 minutes. Transfer to a bowl and let stand until cool enough to handle. Gather cooled kale in your hands and squeeze tightly to press out as much water as possible into bowl. Discard liquid and set aside kale.

3. Preheat oven to 375°F. Line a baking sheet with parchment paper. Lay stack of 4 sheets of phyllo on a flat surface with long edge facing you. Brush top surface of phyllo with 2 tsp oil. Place kale and mushroom filling along the edge closest to you, leaving about 3 inches space from the bottom and 2 inches on either side. Roll phyllo dough over filling then continue to roll up, folding in the sides, like a compact burrito.

4. Transfer strudel to prepared pan and brush the top and sides of pastry with remaining 1 tsp oil. Bake for 22 to 25 minutes, or until the top of the strudel begins to turn golden-brown. Remove from oven and let cool for a few moments. Enjoy warm, slicing when ready to serve with our Mint Yogurt Sauce (p. 80). For future use, wrap cooled strudel in foil and refrigerate up to 3 days.

These versatile lentil patties do double duty both as burgers — whether served on whole-grain buns, lettuce buns or sans bun alongside steamed greens — and crumbled and added to fresh tomato sauce for a vegetarian Bolognese.